Roast Leg of Lamb with Garlic and Rosemary

Name: Roast Leg of Lamb with Garlic and Rosemary
Prep time: 20 min
Cook time: 120 min
Total time: 160 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 2.5 kg bone-in leg of lamb (trimmed of excess fat); 4 cloves garlic (sliced into slivers); 2 tbsp fresh rosemary (chopped); 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper (freshly ground); 250 ml chicken stock; 2 tbsp all-purpose flour; 2 tbsp butter

160 min 8 servings Medium

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Roast Leg of Lamb with Garlic and Rosemary

Savour the classic flavours of garlic and rosemary in this succulent roast leg of lamb, perfect for a memorable family meal.

Prep

20 min

Cook

120 min

Total

160 min

Servings

Difficulty

Medium

Few dishes are as impressive and comforting as a beautifully roasted leg of lamb. This recipe combines the classic flavours of garlic and rosemary to enhance the rich taste of the lamb, creating a dish that's both elegant and easy to prepare. Whether you're hosting a holiday gathering or simply enjoying a special Sunday dinner, this roast leg of lamb will surely impress your guests. The method of studding the meat with garlic and rosemary allows the flavours to infuse deeply, resulting in a tender and aromatic roast.

Ingredients

Servings

For the Lamb

For the Gravy

Instructions

Prepare the lamb

Preheat your oven to 425°F (220°C). Pat the leg of lamb dry with paper towels. Using a sharp knife, make small incisions all over the lamb and insert a garlic sliver and some rosemary into each cut.

Pro tip: Make incisions evenly across the lamb for consistent flavour.

Season the lamb

Rub the lamb with olive oil, then season all over with salt and black pepper.

Pro tip: Use coarse salt for a more pronounced crust.

Roast the lamb

Place the lamb on a roasting rack in a pan. Roast in the oven for 20 minutes, then reduce the temperature to 350°F (175°C). Continue roasting for approximately 20 minutes per pound, or until the internal temperature reaches your desired doneness (see table below).

Check doneness

Use a meat thermometer to check the lamb's temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Insert the thermometer into the thickest part of the meat, avoiding the bone.

Pro tip: Always let the thermometer sit for a few seconds to get an accurate reading.

Rest the lamb

Once cooked, transfer the lamb to a cutting board and cover with foil. Let it rest for 15-20 minutes before carving.

Pro tip: Resting helps retain the juices in the meat.

Make the gravy

While the lamb rests, place the roasting pan on the stove over medium heat. Add butter and flour, stirring to form a paste. Gradually whisk in chicken stock, scraping up any browned bits. Cook until the gravy thickens, about 5 minutes.

Pro tip: Strain the gravy for a smoother texture.

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Tips & Tricks

<ul><li>Use a meat thermometer to ensure perfect doneness.</li><li>Let the lamb rest to retain its juices.</li><li>Choose fresh rosemary for the best aroma.</li></ul>

Serving Suggestions

After roasting, allow the lamb to rest for 15-20 minutes. This step is crucial as it helps the juices redistribute, ensuring each slice is moist and flavourful. Serve the roast leg of lamb with a side of roasted potatoes and a fresh green salad. For a delightful pairing, consider a robust red wine like a Cabernet Sauvignon. Leftovers can be refrigerated and make excellent sandwiches or salads the next day.